Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, cellophane (tang hoon) noodle soup top pan fried dried shrimp and chinese sausage. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
See great recipes for Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Ground Pork too! See great recipes for Super Healthy Cellophane noodles with shrimps mussels pork fried vegetables too! See great recipes for Crispy Chinese Soup Noodles too!
Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook cellophane (tang hoon) noodle soup top pan fried dried shrimp and chinese sausage using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage:
- Take noodle soup
- Make ready 1 liter stock of your choice
- Prepare 1 dash salt and pepper
- Get 2 cup glass noodle /cellophane noodle/ tang hoon
- Get topping option
- Get 1 grated carrot
- Make ready 1 onion
- Make ready 2 slice chinese sausage
- Get 1 cup scallion
- Get crispy dried prawn
- Prepare 5 clove garlic
- Take 5 small shallot
- Prepare 5 tbsp dried prawn
Pressure Cooked Furofuki Daikon Radish with Meat-Miso Sauce - Serious Eat Cookbooks. Recipe: Perfect Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage How to Prepare Appetizing Spaghetti With Chinese Sausages And Mushroom Easiest Way to Make Delicious Chinese Brocoli In Oyster Sauce Top Shallot Shrimp roe noodles or Shrimp noodles are a variety of Chinese noodle popular in Hong Kong and Guangdong. One of the special characteristic that distinguish this noodle from the many other varieties of Chinese noodle is the salty shrimp roe forming tiny black spots on strips of the noodles. Cut the bundle in half, drain and set aside.
Steps to make Cellophane (Tang Hoon) Noodle Soup Top Pan Fried Dried Shrimp And Chinese Sausage:
- FOR THE CRISPY DRIED PRAWN,,,,,wash and then pound the dried prawn with garlic and shallot and pan fry it with 3 tbsp of oil till lighly brown and crispy.
- FOR THE NOODLE SOUP,,,pour stock in pan bring to a boil add glass noodle /cellophane noodle simmer for 2 minute then add seasoning
- FOR THE BAKED CHINESE SAUSAGE,,,slice very thinly chinese sausage and baked it at 200 C /400F for 20 to 25 minute
- TO SERVE,,,,divide into 2 bowl equally then top carrot and onion with baked chinese sausage and fried crispy dried prawn top scallion
- BELOW ARE ANOTHER GLASS NOODLE /CELLOPHONE NOODLE RECIPE,I AM GLAD TO SHARE - - https://cookpad.com/us/recipes/360476-glass-noodle-and-spam-stir-fry
Char Tung Hoon - fried glass noodles. Char Hor Fun/ Wat Tan Hor - flat rice noodles & vermicelli with shrimp, pork, scallops & pieces of fish cake in a chicken broth. Char Koay Teow - Stir-fried rice noodles with succulent morsels of clams, shrimps, sweet red chinese sausages, bean sprouts Fried noodles in tomato sauce - a starchy soup cooked with tomato sauce spread over the fried noodles. Fried Rice: Simple rice fried with a garnish of belacan (shrimp paste), kiam hu (dried salted fish), egg, and prawns. Mangoes are a favourite as they are so sweet and colourful.
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